Chocolate Espresso Cheesecake

Total Time: 1 hr 30 mins Preparation Time: 40 mins Cook Time: 50 mins

Ingredients

• Servings: 10
• 250 g plain chocolate cookies
• 150 g butter, melted
• 2 tablespoons instant coffee powder
• 1 tablespoon hot water
• 3 (250 g) packets cream cheese, softened
• 3/4 cup caster sugar
• 3 eggs
• 1/4 cup cream
• 150 g chocolate, chopped

Recipe

• 1 blend or process cookies until finely chopped.
• 2 add butter and combine.
• 3 press mixture evenly over base and sides of a greased 22cm springform tin.
• 4 cover and refrigerate whilst preparing filling.
• 5 filling: dissolve coffee in hot water.
• 6 beat cream cheese and sugar until smooth, then beat in eggs one at a time until just combined.
• 7 pour mixture over cookie base in tin.
• 8 spoon coffee over top and use a skewer to gently swirl coffee mixture in, creating a marble type pattern.
• 9 cook in a moderate oven (180°c) for about 40 minutes or until just set.
• 10 cover the top lightly with foil if its becoming too brown.
• 11 cool in oven with door ajar.
• 12 topping: pour cream into a small saucepan.
• 13 bring to the boil and remove from heat.
• 14 add chocolate and stir until chocolate is melted and incorporated.
• 15 spread topping over the top of cooled cheesecake and refrigerate overnight.
• 16 serve cheesecake with a dusting of cocoa powder and decorated with chocolate coffee beans.